Wednesday, 23 April 2014

Cheesy Pasta

The most request meal, and luckly the easiest to make, was cheesy pasta this bank holiday. It's a big hit with my neices and they love it for lunch - I think it refuels them for an action packed afternoon

(Serves 4)

9oz Pasta 
  • We used Orecchiette or 'belly button pasta' as it's known in our house! 
  • 1½oz Butter
  • 1½ Plain Flour
  • 1pint 1½fl oz Milk
  • 9oz grated Cheddar
  • 2oz grated Parmesan 
  • Some Cherry Tomatoes - halved

Cook the pasta in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the pasta. 

Add the flour and stir to form a roux cooking for a few minutes.

Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce. 

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.

Add the Pasta to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish and dot the
tomaotes over the top Sprinkle over the remaining cheddar and the parmesan
 and place the dish under the hot grill. 

Cook until the cheese is browned and bubbling. Serve straightaway.